Crunchy Black Chocolate Truffles

• 2/3 cup sour cream creme fraiche if available to you
• 1 3/16 tablespoons liquid honey
• 1 cup dark chocolate Valrhona Guanaja, 70% cocoa, chopped
• 2 1/8 tablespoons butter softened
• cookies
• crepe
• unsweetened cocoa

1. Boil the cream and honey in a medium-sized saucepan.
2. Pour 1/3 of the cream/honey on the chopped chocolate. Stir vigorously and then add the 2nd third. Stir, then add the remaining cream. You must obtain a smooth, shiny ganache.
3. Add the softened butter and mix until completely absorbed.
4. Pour into a flexible square mold 20X20 cm. Let cool for at least 2 hours in the refrigerator.
5. Crush the Gavottes cookies in your fingers to turn them into small crumbs and set aside in a shallow dish.
6. Pour the cocoa powder in a second shallow dish.
7. Unmold the the truffle dough by flipping it onto a parchment paper.
8. Cut into cubes with a large knife. This will allow you to make balls of equal size and to be faster.
9. Roll the truffles between your palms and then coat them in cocoa or in Gavottes cookies.
10. Let them cool in the refrigerator for a minimum of 2 hours.
11. Take them out of the refrigerator 10 minutes before serving.

sour cream creme fraiche, liquid honey, dark chocolate, butter, cookies, crepe, cocoa

Taken from www.yummly.com/recipe/Crunchy-Black-Chocolate-Truffles-781849 (may not work)